Summer Harvest Chicken-Potato Salad

Summer Harvest Chicken-Potato Salad

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that’s ready in just 30 minutes – perfect for a dinner.

Prep Time



Total Time






medium red potatoes (1 lb), cut into 3/4-inch cubes
lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
cup plain fat-free yogurt
cup fat-free ranch dressing
tablespoon prepared horseradish
teaspoon salt
Dash pepper
cups cut-up cooked chicken breast
cup thinly sliced celery
Torn salad greens, if desired
  1. In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
  2. Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
  3. Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
A Note from the Nutritionist:
Not only is this a great-tasting, low-fat comfort food, the potatoes, green beans and celery are an excellent source of fiber. When you eat these foods together, the fiber really adds up!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 410mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 5g,
    • Sugars 6g),
  • Protein 26g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.